Pumpkin Tiramisu

Pumpkin Tiramisu: The No-Bake Dessert That Steals the Show

Hey friends, Jackson here from Food Meld. Let’s talk about autumn. You know the feeling: the air gets crisp, the leaves put on a show, and suddenly, all we want are flavors that feel like a warm hug. For me, that means pumpkin. But not just any pumpkin treat—I’m talking about something that feels a little fancy without any of the fuss. Something that makes you look like a dessert hero without breaking a sweat.

Enter this glorious, show-stopping, absolutely irresistible Pumpkin Tiramisu.

Imagine this: layers of delicate, coffee-kissed ladyfingers nestled between clouds of spiced pumpkin mascarpone cream. It’s like your favorite pumpkin pie and a classic Italian tiramisu had a very, very delicious baby. It’s creamy, it’s dreamy, and it’s packed with all those warm, cozy spices we crave this time of year. The best part? There’s zero baking involved. This is a mix, layer, and chill situation—my kind of dessert magic. It’s the perfect make-ahead star for your holiday table, your Friendsgiving centerpiece, or just a Tuesday night when you deserve something spectacular. So, grab your favorite mixing bowl, and let’s cook something awesome together.

A Tiramisu Tale: From Italy to My Southern Kitchen

I’ll never forget the first time I had real-deal tiramisu. I was fresh out of college, backpacking through Italy on a shoestring budget, living off of bread, cheese, and an unshakable sense of adventure. I wandered into this tiny, family-run trattoria in a back alley of Florence, where the menu was handwritten and the nonna in the kitchen was the undisputed boss. I pointed to “Tiramisù” on the menu, not entirely sure how to pronounce it, and what arrived at my table changed my dessert life forever.

It was light yet rich, coffee-soaked yet creamy, and it tasted like pure, unadulterated joy. I must have had a look of pure bliss on my face because the nonna came out, patted me on the shoulder, and said something in rapid Italian I didn’t understand, but her smile said it all: “You get it.” That moment, that combination of simple ingredients creating something extraordinary, is the heart of Food Meld. This pumpkin version is my love letter to that memory—a little Southern twist (we’ll put pumpkin in anything, bless our hearts) on a timeless Italian classic. It’s about bringing that “you’ve gotta try this” energy right into your own kitchen.

Gathering Your Pumpkin Tiramisu A-Team

Here’s everything you’ll need to create this autumnal masterpiece. The beauty of this recipe is in its simplicity, so let’s break it down.

For the Pumpkin Mascarpone Filling:

• 1 cup pumpkin purée: Not pumpkin pie filling! We want plain, unsweetened purée. This is our star, bringing that iconic flavor and velvety texture. Chef’s insight: If you’re using canned, give it a good stir in the can first—it can separate a bit.
• 8 oz mascarpone cheese, softened: This is the rich, creamy base of our filling. Take it out of the fridge about 30 minutes before you start. If you’re in a pinch, a full-fat cream cheese can work, but the flavor will be tangier and less authentic.
• 1 cup heavy cream: We’re whipping this to stiff peaks to fold into our mixture. This is what gives the filling its incredible, cloud-like lightness. For a lighter version, well… this might not be the recipe for that, friends. Let’s indulge!
• ⅓ cup powdered sugar: I prefer powdered sugar here because it dissolves instantly into our creamy filling, preventing any graininess. You can adjust this to your sweetness preference!
• 1 tsp vanilla extract: The warm, aromatic backbone that makes everything taste more like itself. Pure vanilla is always worth it.
• 1 tsp cinnamon, ½ tsp nutmeg, Pinch of cloves or allspice: Our warm spice squad! This is the “pumpkin pie” spice blend. Feel free to use a pre-mixed pumpkin pie spice here—about 1 ½ to 2 teaspoons total. Freshly grated nutmeg will really make it sing.

For Assembly:

• 1½ cups strong brewed coffee or espresso, cooled: This is non-negotiable for great flavor. Use good, strong coffee. The leftover from your morning pot is perfect, just let it cool completely. I use espresso for a more robust flavor. Pro-tip: If you’re not a caffeine fan, decaf works beautifully!
• 2 tbsp coffee liqueur (optional): This is my “what if we tried this?” energy. It deepens the coffee flavor beautifully. Kahlúa is the classic choice. Omit it if you prefer, or substitute with amaretto for a nutty twist, or even a little dark rum.
• 24–30 ladyfinger cookies (Savoiardi): These are the long, dry, finger-shaped cookies. They’re perfect because they absorb the coffee mixture without turning to complete mush. Look for them in the international aisle.
• Unsweetened cocoa powder or cinnamon, for dusting: This is our finishing touch, both for a gorgeous presentation and a hint of bitter chocolatey depth that balances the sweetness.

Building Your No-Bake Masterpiece: Step-by-Step

Alright, let’s get our hands dirty (figuratively, we’re keeping things clean here). This process is simple, but a few key tricks will ensure tiramisu perfection.

1. Whip the cream: In a large, chilled bowl (this helps it whip faster!), beat the heavy cream with a hand mixer or stand mixer fitted with the whisk attachment. Beat until you have stiff, beautiful peaks. You should be able to turn the bowl upside down without anything moving. Chef’s hack: A cold bowl and cold cream are your best friends here. Set this bowl aside.
2. Make the pumpkin filling: In another large bowl, beat the softened mascarpone cheese with a spatula or mixer on low until it’s smooth and lump-free. Add in the pumpkin purée, powdered sugar, vanilla extract, and all those wonderful spices. Beat this mixture until it’s completely smooth, creamy, and unified. Taste it! This is your moment to adjust the spices or sweetness to your liking.
3. Fold it all together: This is the most important step for a light and fluffy filling. Take about one-third of your whipped cream and gently fold it into the pumpkin mixture. This will “loosen” it up and make it easier to incorporate the rest without deflating all that air you whipped in. Now, gently add the remaining whipped cream and fold with a wide spatula using a figure-eight motion until no white streaks remain. Be patient and gentle—you’re preserving all that airiness!
4. Prep your coffee bath: Combine your cooled strong coffee and coffee liqueur (if using) in a shallow dish, like a pie plate or a wide bowl. This gives you plenty of room for dipping.
5. The Dip (The Most Crucial Step!): Working quickly, dip each ladyfinger into the coffee mixture for 1-2 seconds MAX. I mean it! Just a quick in-and-out, like you’re dipping a chip in salsa. You want them moistened but not saturated and falling apart. They will continue to soften as they chill. If they get too soggy, you’ll have a mushy layer.
6. Layer it up: In a 9×9-inch dish (or a similar 2-3 quart dish), arrange a single layer of your quickly-dipped ladyfingers. You might need to break a few to fit them in and cover the bottom. Spread half of that glorious pumpkin cream over the ladyfingers smoothly. Repeat the process: another layer of dipped ladyfingers, followed by the remaining pumpkin cream.
7. The Waiting Game (The Hardest Part): Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is even better. This is non-negotiable. This chilling time allows the flavors to meld spectacularly and the ladyfingers to soften perfectly into the cream, creating that iconic tiramisu texture.
8. The Grand Finale: Right before serving, dust the entire top generously with unsweetened cocoa powder using a fine-mesh sieve for a beautiful, even, professional-looking finish. A little cinnamon dusting is great too!

How to Serve This Stunner

Presentation is part of the fun! For a beautiful family-style serve, just bring the whole dish to the table and watch eyes light up. Use a large spoon or pie server to scoop out generous portions.

For individual servings that really wow, try serving it in pretty glasses. Layer dipped ladyfinger pieces and pumpkin cream in wine glasses, parfait glasses, or even mason jars. Chill them and then dust with cocoa powder on top for an elegant, restaurant-style dessert.

What to serve with it? It’s perfect all on its own, but a little something on the side never hurts. A crisp, Italian-style dessert wine like Vin Santo or a Moscato d’Asti would be fantastic. For a non-alcoholic pairing, a cup of good coffee or a hot chai tea latte is the ultimate cozy companion. And maybe a few extra ladyfingers on the side for good measure.

Mix It Up: Your Pumpkin Tiramisu, Your Rules

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists:

• Ginger Snap Twist: Swap out the ladyfingers for ginger snap cookies! Dip them in the coffee just as quickly. The spicy ginger and pumpkin are a match made in heaven.
• Chai-Spiced Dream: Love chai? Infuse your cream! Steep 2 chai tea bags in the heavy cream while it’s cold overnight. Strain them out, then whip the chai-infused cream as directed. You can also add a pinch of cardamom to the spice mix.
• Boozy Bourbon Kick: Lean into those Southern roots! Substitute the coffee liqueur with a tablespoon or two of good bourbon or whiskey in the coffee dip. It adds a wonderful warmth.
• Gluten-Free & Dietary Swaps: Use your favorite gluten-free ladyfingers or sponge cake slices. For a lighter version, you can try light mascarpone (if you can find it) and whip well-chilled coconut cream instead of heavy cream (just make sure there’s no vanilla in it).
• Chocolate Lover’s Delight: Add a layer of shaved chocolate or mini chocolate chips between the cream and ladyfinger layers. Because chocolate makes everything better.

Jackson’s Chef Notes & Kitchen Stories

This recipe has become a non-negotiable on my Friendsgiving menu every year. One time, I was testing an early version and got a little overzealous with the coffee dipping. Let’s just say the bottom layer turned into more of a coffee soup than a cake layer. It still tasted amazing, but the texture was… a heartfelt attempt. That’s how I learned the sacred 2-second dip rule! Don’t be like early-days Jackson. Be quick!

The other beautiful thing about this dessert is how it evolves. The flavors are good after 4 hours, but after 24 hours in the fridge, it’s transcendent. The spices have mingled, the coffee has melded, and it’s just a whole new level of delicious. Make it the day before a big event—your future, less-stressed self will thank you.

Your Questions, Answered

Q: My tiramisu is runny/watery. What happened?
A: This usually boils down to two things: 1) The whipped cream wasn’t whipped to stiff peaks before folding in, or 2) The ladyfingers were dipped for too long and released too much liquid into the dessert. Ensure your cream is stiff and your dips are quick!

Q: Can I make this without alcohol?
A: Absolutely! Just omit the coffee liqueur. The strong coffee alone will provide plenty of flavor. You could add a tiny drop of vanilla extract to the coffee dip if you like.

Q: How far in advance can I make it?
A: You’re in luck! This is the ultimate make-ahead dessert. It keeps beautifully, covered, in the refrigerator for up to 3 days. The dusting of cocoa powder is best done right before serving so it doesn’t get absorbed and look blotchy.

Q: Can I freeze pumpkin tiramisu?
A: I don’t recommend it. The creamy filling can become grainy and separate upon thawing, and the ladyfingers can turn unpleasantly mushy. It’s best enjoyed fresh from the fridge.

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Nutritional Information*

*Please note: This is an estimated nutritional breakdown provided for informational purposes only. I am not a nutritionist, and calculations can vary based on specific ingredients used.

Per Serving (based on 10 servings): Approximately 320 calories | 21g fat | 27g carbohydrates | 4g protein

This dessert is a treat, and it’s meant to be enjoyed as such! It contains dairy (mascarpone, heavy cream), gluten (in traditional ladyfingers), and eggs (in the ladyfingers). For dietary substitutions, please see the “Recipe Variations” section above.

Let’s Cook Something Awesome Together

And there you have it, friends—my take on a fall classic that’s guaranteed to bring the “wow” factor. This Pumpkin Tiramisu is more than just a dessert; it’s a conversation starter, a memory maker, and a testament to how simple ingredients can create pure magic.

I hope you feel inspired to whip this up in your own kitchen. Don’t be afraid to put your own spin on it—that’s what cooking is all about. Tag me on social @foodmeld if you make it! I love seeing your creations. Now, go forth, mix it up, and enjoy every single, delicious bite.

Until next time,

Jackson